Littleneck Clams with Spicy Venison Sausage Pasta
Show: The Essence of EmerilEpisode: On the Wild Side
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- Recipe categories: Shellfish, Clam, Game, Venison, Meat, Sausage, Pasta,
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Total Reviews: 3
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By jjbmaes_12613233
Magnolia, 83
on January 31, 2010
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I LOVED the way this dish tasted. From the slight sweetness from the Roma toamtoes and clams, to the lightness but full flavor of the sauce. Deepending on your taste, you can increase the spice, but made following the recipe, the heat is light and finishes well on the back side of the bite. I did take the liberty of not using the green pepper, but htat was a personal preference. The EVOO drizzle and chiffande basil garnish really made the dish 'pop'. My only complaint with the dish was the time it took to brown the venison. The amount of water is the meat took almost 45 minutes to cook down. After that, it was an AMAZING dish. I doubled the recipe and sevred 7 adults and 7 kids.
By kepepus1_9949358
wildwood, IL
on June 08, 2009
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Interesting contrast, not the same old pasta dish maybe try it with other types of shell fish like mussels or shrimp. Or short cut it with a can of clams.
By rbarlow_1672041
Port Orchard, WA
on March 09, 2009
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I loved the sausage and will make AL LOT MORE but did not care for the end result when it was added to the pasta sauce. Definitely make the sausage though, it goes well in both soup and pasta sauces (just not the one with the clams.